公开(公告)号：US4687673A

公开(公告)日：1987-08-18

申请号：US910293

申请日：1986-09-17

申请人： Meade C. Harris, Jr. ,  David W. Miller ,  Henry E. Arciszewski

发明人： Meade C. Harris, Jr. ,  David W. Miller ,  Henry E. Arciszewski

IPC分类号： A21D2/26 ,  A21D2/00 ,  A21D10/00 ,  A23L1/30

CPC分类号： A21D2/26

摘要： A process for forming sweet goods doughs for producing nonperishable sweet goods such as cookies and graham crackers. The water and the water soluble ingredients of the dough, including sugars and sweeteners, are mixed to substantially saturate the water. The insoluble ingredients (which includes flour and emulsified shortening) and any high protein ingredients together with leavening and flavors, are then combined with the premixed sugars and water and mixed until uniform distribution of the ingredients through the dough is just achieved. The dough is formed into pieces in as short a period of time as practical, and the pieces are baked. Protein fortified baked sweet goods containing up to 33 percent by weight protein and having a tender open structure are produced from doughs having a moisture content of only between 6% and 14% by weight.

摘要翻译： 一种用于生产甜味商品面团的方法，用于生产不易腐烂的甜味食品，如饼干和烤饼干。 将面团的水和水溶性成分（包括糖和甜味剂）混合以使水基本上饱和。 然后将不溶性成分（包括面粉和乳化起酥油）和任何高蛋白质成分以及发酵和调味剂与预混合的糖和水混合，直到达成均匀分配成分通过面团。 面团在实际的短时间内形成片，并将片烘烤。 含有高达33重量％蛋白质并具有嫩开放结构的蛋白质强化烘焙甜味物质由含水量仅为6重量％至14重量％的面团制成。

公开(公告)号：US5080919A

公开(公告)日：1992-01-14

申请号：US205482

申请日：1988-06-01

申请人： John W. Finley ,  Patricia Verduin ,  Henry E. Arciszewski ,  Richard H. Biggs

发明人： John W. Finley ,  Patricia Verduin ,  Henry E. Arciszewski ,  Richard H. Biggs

IPC分类号： A21D2/18 ,  A21D13/06 ,  A21D13/08

CPC分类号： A21D13/062 ,  A21D2/18

摘要： Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and a humectant sugar (preferably fructose). Multi-textured cookied can be prepared using the combination of glass-forming polysaccharide and humectant sugar in the crispy outer layer, and a humectant sugar as the sweetening agent in the soft, chewy center.

摘要翻译： 可以通过用形成玻璃的多糖（优选麦芽糖糊精）和湿润糖（优选果糖）的组合来代替部分或全部蔗糖来制备具有与常规含蔗糖面团相关的酥脆质地的不含蔗糖的或还原的曲奇饼 ）。 可以在脆皮外层中使用玻璃形成多糖和湿润剂糖的组合，并且在柔软的耐嚼中心中制备作为甜味剂的保湿剂糖。

公开(公告)号：US5066499A

公开(公告)日：1991-11-19

申请号：US327709

申请日：1989-03-23

申请人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

发明人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

IPC分类号： A21D2/02

CPC分类号： A21D2/02 ,  Y10S426/804

摘要： Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: 1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or 2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or 3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.

摘要翻译： 通过本发明的方法可以获得低钠烘焙食品，例如苏打饼干，牡蛎饼干，椒盐脆饼干和风味小吃饼干，具有基本均匀的质地和pH，基本上均匀的表面颜色，令人愉快的口感和味道 。 通过用碳酸钾代替至少一部分，优选全部碳酸氢钠用于发酵，烘焙食品的钠含量例如降低至少于或等于42mg Na +，每14.2gm。 通过以下方式避免局部浓度的钾离子产生的热点：1）将碳酸钾基本上均匀地直接施加到其他成分的表面上，以使碳酸钾和/或2）使用具有粒度分布的碳酸钾 约98重量％比100目精细，或3）使用碳酸钾水溶液。 用于制备低钠未发酵裂化器的优选发酵剂使用1.3至8份碳酸铵和1重量份碳酸钾的混合物。

公开(公告)号：US4900577A

公开(公告)日：1990-02-13

申请号：US244630

申请日：1988-09-12

申请人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

发明人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

IPC分类号： A21D2/02

CPC分类号： A21D2/02

摘要： A leavening composition for chemically leavening crackers is disclosed, which composition comprises ammonium bicarbonate, potassium carbonate and an edible acidic component.

摘要翻译： 公开了用于化学发酵裂化器的发酵组合物，该组合物包含碳酸氢铵，碳酸钾和可食用的酸性组分。

公开(公告)号：US4859473A

公开(公告)日：1989-08-22

申请号：US105975

申请日：1987-10-06

申请人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

发明人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

IPC分类号： A21D2/02

CPC分类号： A21D2/02 ,  Y10S426/804

摘要： Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.

摘要翻译： 通过本发明的方法可获得具有基本统一的质地和pH的低钠烘烤饼干，基本均匀的表面颜色，令人愉快的口感和味道。 通过用碳酸钾代替至少一部分，优选全部碳酸氢钠用于发酵，烘焙食品的钠含量例如降低至少于或等于42mg Na +，每14.2gm。 通过：（1）将碳酸钾基本上均匀且直接地涂覆在其它成分的表面上以使碳酸钾水合和溶解，和/或（2）使用具有颗粒的碳酸钾来避免由局部浓度的钾离子引起的热点 约98重量％的粒度分布比100目精细，或（3）使用碳酸钾水溶液。 用于制备低钠未发酵裂化器的优选发酵剂使用1.3至8份碳酸铵和1重量份碳酸钾的混合物。